Ethel'S Creamy Pumpkin Pie - cooking recipe

Ingredients

1 9 inch unbaked pie shell
1 16 oz. can pumpkin (about 2 cups)
1 14 oz. eagle brand sweetened milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ginger
whipped cream and nuts for garnish, optional

Preparation

Preheat oven to 425\u00b0.
In a large bowl, combine filling ingredients.
Mix well and pour into pie shell.
Bake 15 minutes. Reduce heat to 350\u00b0 and continue to bake for 35 to 45 minutes or until knife inserted 1 inch from the edge comes out clean.
Cool before cutting.
If desired, garnish with whipped cream and nuts. Refrigerate leftovers.